Incredible Soft and Chewy M&M cookies made in one bowl and no blender required. With this recipe, you'll have warm delicious cookies on the table in no time.
I thought I would mix things up and make M&M cookies with colors representing the 4th of July. They're fun, festive, and a great way to bring a little joy to your dessert table this holiday.
They're easy to make, doesn't require chill time and bakes up in about 12 minutes or less.
Recipe Ingredients
Wet Ingredients
- Unsalted butter (softened)
- Brown sugar (either dark or light)
- White sugar
- Egg
- Pure vanilla extract
Dry Ingredients
- All purpose unbleached flour
- Baking soda
- Salt
- Cornstarch
Add-ins
- M&Ms
- Chocolate chips (I used milk chocolate chips)
- Chopped walnuts
Recipe Essentials
- Baking sheet
- Parchment paper
- One mixing bowl
- Whisk
- Medium-sized spoon
How to make m&m cookies from scratch
Making M&M cookies from scratch is easier than you think and require basic ingredients that you most likely have in your pantry. Well, you may not necessarily have M&M but... a quick trip to the store while practicing social distancing is all you need.
In a mixing bowl, cream together the softened butter and sugars with a whisk. Next, add the egg and vanilla extract and whisk until just combined.
Add the flour, salt, baking soda, and cornstarch to the wet ingredient and stir using a medium-sized spoon until just combined. It's important that you not over-mix the batter.
Add the M&M, chocolate chips, and walnuts to the batter and fold in using the spoon until just combined.
Scoop the batter using a cookie scoop into balls and place on prepared cooking sheet. Space the cookies apart so they're not close to each other. Gently press a few extra M&Ms on the tops of each cookie and place in a preheated 350° oven to bake between 10 to 12 minutes. Remove the cookies from oven when the edges are set and the center is slightly under-baked. Allow the cookies to remain on the cooking sheet for 3 minutes.
Place the cookies on a cooling rack and enjoy.
*It's important that you do not over-bake the cookies. They should be slightly under-baked when you remove them from the oven, and the residual heat from the baking sheet will continue to cook the cookies. This will result in perfectly soft and chewy M&M cookies.
Recipe Tips
- The butter must be softened and not melted. You can either leave the butter on the counter top so it comes to room temperature which is my preferred method or you can zap the butter in the microwave for a few seconds before it begins to melt. If it's still solidified, microwave for an additional 3 seconds or so.
- The egg must be at room temperature. You can easily bring a cold egg to room temperature by placing in a bowl of very warm water. This will allow your egg to come to room temperature in about 5 minutes.
- If you're going for a soft and chewy cookie, add more brown sugar than white (we use ½ cup brown sugar and ¼ white sugar)
- It's important to measure out the flour correctly, so you're left with a soft cookie and not a dry one.
- Before measuring the flour, use a spoon to fluff the flour in the container that it's in, so it's not compacted.
- Scoop the flour into the measuring cup used for dry ingredients and level off the top with a butter knife or your index finger. The flour should be completely leveled with the top of the measuring cup. This is vital as too much flour can result in dry cookies.
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Thanks for visiting,
~Cree
📖 Recipe
M&M Cookies
Ingredients
Wet Ingredients
- ¾ stick unsalted butter (softened)
- ¼ cup white sugar
- ½ cup brown sugar (either dark or light)
- 1 egg (at room temperature)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1-¼ cup all purpose unbleached flour (I prefer Bob's Redmill or King Arthur flour)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cornstarch
Add-Ins
- 1 cup m&ms
- ¼ cup chocolate chips
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350°.
- Place parchment paper on baking sheet.
- Using a whisk, cream together butter and sugar until smooth. Add egg and vanilla extract and whisk until combined.
- Add dry ingredients (flour, baking soda, cornstarch, & salt) to wet ingredients and stir until just combined using a medium-sized spoon. Do not over-mix the batter.
- Add m&m, chocolate chips, and walnuts and fold into batter using spoon.
- Using a cookie scoop, scoop batter into a ball onto prepared baking sheet. Gently press a few extra m&ms onto the top of each ball. Bake in preheated oven for 10 to 12 minutes or until edges of the cookies are set and center is slightly under-baked.
- Remove the cookies from the oven and allow the cookies to sit on the baking sheet for 3 minutes as the residual heat continues to cook the cookies.
- Remove cookies from baking sheet and place on cooling rack and serve.
Notes
- The butter must be softened and not melted. You can either leave the butter on the counter top, so it comes to room temperature which is my preferred method or you can zap the butter in the microwave for a few seconds before it begins to melt. If needed microwave for an additional 3 seconds or so.
- The egg must be at room temperature. You can easily bring a cold egg to room temperature by placing in a bowl of very warm water for 5 minutes.
- Adding more brown sugar than white sugar creates a soft and chewy cookie. Dark brown sugar adds more moisture and softness.
- It's important to measure out the flour correctly, so you're left with a soft cookie and not a dry one.
- Before measuring the flour, use a spoon to fluff the flour in the container that it's in, so it's not compacted.
- Scoop the flour into the measuring cup used for dry ingredients and level off the top with a straight edge such as a butter knife or use your index finger. The flour should be completely leveled with the top of the measuring cup. This is vital as too much flour can result in dry cookies.
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